Tia’s Book Club Snacks
Chocolate Chip Cookies
Makes 17-18 cookies
Prep time: 15 minutes
Total time: 30 minutes
Rosemary Parmesan Bread
Makes 10- 1⁄2 in slices
Prep time: 15 minutes
Total time: 1 hour
Pineapple Right Side Up Dump Cake
Serves: 6-8
Prep time: 10 minutes
Total time: 50 minutes
Ingredients:
Chocolate Chip Cookies
1 stick unsalted butter, room temperature
1⁄2 cup light brown sugar
1⁄2 cup granulated sugar
1 large egg, room temperature
1 tsp vanilla extract
1 1/4 cup all purpose flour
1 tsp baking soda
1⁄2 tsp kosher salt
1 1⁄2 cup dark chocolate chunks
Rosemary Parmesan Bread
3 cups all purpose flour
1 cup grated cheddar or gruyere
3 tsp baking powder
3 tbsp finely chopped rosemary
1 tbsp granulated sugar or honey
1 tsp kosher salt
1 1⁄2 cup seltzer water
6 tbsp melted butter, divided
Pineapple Right Side Up Dump Cake
1-20oz can crushed pineapple
1 -20oz can diced pineapple, drained
1-10oz jar Maraschino cherries, drained
1⁄2 cup dark brown sugar
1 Box yellow cake mix
3⁄4 cup butter, melted
Whip cream
INSTRUCTIONS:
Chocolate Chip Cookies
Using a hand mixer or stand mixer, add butter and sugars to the bowl. Cream until light and fluffy, about 3-4 minutes. Scrap down bowl and add egg, mix until fully incorporated. Set aside.
In another bowl, whisk together flour, baking soda, and salt. Using a rubber spatula, add flour to the wet ingredients and stir until you don’t see any more flour. Sprinkle in chocolate chunks and only stir until mixed in.
Using a mini scoop, scoop a heaping tbsp of dough out to a 1⁄4 sheet tray. Place in refrigerator for 30 minutes or freezer for 15 minutes.
Meanwhile, Preheat the oven to 350 degrees. Cover a large baking sheet with parchment paper. Place dough balls at least 2 inches apart. Bake for 11-13 minutes, roasting pan halfway thru. Don’t over cook.
Remove to the cooling rack. Store in an airtight container at room temperature for 5- 10 days.
Rosemary Parmesan Bread
Preheat oven to 375°. Grease a 9x5 with 1 tbsp butter.
In a large bowl, stir together the flour, cheese, baking powder, rosemary, sugar, and salt. Whisk in seltzer and 2 tbsp melted butter until all ingredients are combined, but do not over mix. Pour into pan, spread batter to edges of pan. Pour butter over the top.
Bake for 35-45 minutes until a toothpick inserted in the middle comes out clean, until golden brown. Remove from the oven and let cool for 10-15 minutes before serving.
Notes:
The seltzer gives this bread the rise and airness in the middle. It can be made with a simple tasting lager to give it some more flavor. Rosemary can be substituted with chives, or thyme, also use your favorite cheese.
Pineapple Right Side Up Dump Cake
Preheat the oven to 350°F. Lightly spray a 9×13-inch pan with cooking spray.
Pour crushed and diced pineapple on the bottom of a baking dish. Place cherries every 2 inches over the entire cake. Sprinkle with brown sugar. Layer dry cake mix evenly over pineapple. Drizzle with melted butter, try to get as much of the cake wet. Bake for 35-40 minutes, until golden brown and edges are sizzling. It is going to feel very wet, but use the time and the color of the cake to determine its doneness.
Scoop onto the plate, top with whip cream and serve.
